These stuffed mushrooms have a sophisticated flavor and hearty texture. The softness of the crab is enhanced by the seasoned veggies and crunchy breadcrumbs. I love having these as a starter but they are filling enough to have as a light lunch with a side salad. If you don’t have portobello mushrooms on hand, you can substitute with button mushrooms, just cut the baking time by 5 minutes.

• Ingredients
• 4 portobello mushrooms
• 2 tablespoons olive oil
• 1 cup onion, diced
• 1 cup celery, diced
• 1 cup red pepper, diced
• 1 cup bacon, diced
• 1 teaspoon seasoning salt
• 1/2 teaspoon pepper
• 1,1/2 cups crab meat (approx 2 cans)
• 1/4 cup parsley, finely chopped
• 1 teaspoon curry powder
• 1 teaspoon chili powder
• 1 tablespoon dijon mustard
• 3 tablespoons mayonnaise
• 1 egg, beaten
• 1/2 cup bread crumbs
• 1/2 cup grated parmesan cheese

Directions:

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.  Clean off the mushrooms with a damp cloth and remove the stems. Using a spoon, scrape out the black gills. Place on baking sheet and set aside. In a large pan over medium heat, pour in the olive oil and add the onions, celery, red pepper and bacon. Saute for 5 minutes, stirring. Add the seasoning salt and pepper and continue to cook for another 5 minutes until the veggies are soft and the bacon is crispy. Meanwhile, in a large bowl place the remaining ingredients and stir to combine. Once the veggies are done, add the mixture to the bowl and stir. Using a spoon, fill each mushroom cap with the mixture and place on the middle rack in the oven. Bake for 15 minutes. Turn the oven to broil and cook until the tops are nicely browned. Serve hot.